Tricolore Salad

Many people think, wrongly, that Italian cuisine is just pizza and pasta. Although we serve world class pizza and pasta, we also serve an array of other delicious Italian delights.

This includes our wonderful tricolore salad which was one of last week's specials. Exceptionally delicious, it's also incredibly easy to make. But shush, don't share our secret and tell anyone else! 

This salad is really just an assembly job, you just need to make sure that you buy the best quality, perfectly ripe ingredients.

Serve 2 

1 ball of buffalo mozarella, sliced

3 medium vine ripened tomatoes, sliced

best quality extra virgin olive oil

dried oregano

ciabatta

1 garlic clove, sliced in half

1 perfectly ripe avocado, sliced

50g parmesan, sliced using a potato peeler

Fresh pesto (see how to make it in our previous post) 

1. Cut 2 thick slices of ciabatta. Get your griddle or frying pan really hot and place the ciabatta slices on. Griddle for a couple of minutes on both sides. 

2. Drizzle the slices with olive oil and rub both sides with the garlic. Sprinkle with crushed sea salt.

3. Arrange the avocado, mozarella, and tomato on a plate. Drizzle with olive oil and sprinkle with dried oregano. If you're feeling fancy, add a drizzle of freshly made pesto which we showed you how to make in last week's post.

Serve as starter or a light main course.